Controlled Release System by Active Gelatin Film Incorporated with β-Cyclodextrin-Thymol Inclusion Complexes |
| |
| Authors: | Mengxing Li Fan Zhang Zhongdong Liu Xingfeng Guo Qian Wu Linran Qiao |
| |
| Affiliation: | 1.College of Food Science and Technology,Henan University of Technology,Zhengzhou,People’s Republic of China;2.Department of Biological Systems Engineering,University of Nebraska-Lincoln,Lincoln,USA;3.College of Food Science and Nutritional Engineering,China Agricultural University,Beijing,People’s Republic of China;4.Department of Agronomy and Horticulture,University of Nebraska-Lincoln,Lincoln,USA |
| |
| Abstract: | Essential oils such as thymol are added to food packaging film to obtain active films with antimicrobial and antioxidant properties. However, thymol is insoluble in water, and release rate of thymol is usually too fast. Therefore, a need exists to increase thymol solubility and to deliver thymol in a controlled manner from film matrix to food surface. In this study, spray dried inclusion complexes of β-cyclodextrin/thymol (1:1 molar ratio) was incorporated into gelatin solution to obtain active gelatin films. Both inclusion complexes and active films showed sustained release of thymol. Physical properties and thymol release kinetics were evaluated for active films. For gelatin films with 8.25% (mass ratio) inclusion complexes, complete thymol release took 235 h, compared with 38 h for thymol release from inclusion complexes. The diffusion coefficient reached 2.04?×?10?15 m2 s?1. |
| |
| Keywords: | |
| 本文献已被 SpringerLink 等数据库收录！ |
|
